Although I have a massive sweet tooth I finally decided it was about time to experiment with something savoury (or at least slightly savoury). I regularly make fruit and cheese scones at work and since I am so familiar with the process I decided I knew enough about them to mix them up a little. I think cranberries and Wensleydale go really well together. The cheese does have a slightly milder taste which means it carries the tanginess of the fruit without overpowering them. However, the flavour therefore does not come through as strongly as a lot of other cheeses. This means you might want to add a little bit more than I did below to make it more discernible. I also substituted some of the Wensleydale for cheddar, but I don’t think this is necessary if you want to keep the subtlety of the cheesy flavour. On the whole, however, they worked really well, and I feel like I can finally justify putting cheese on fruit scones. Either way I hope you enjoy!
Wensleydale and Cheese Scones (makes approx. 9 big scones)
- 450g Self Raising Flour
- 150g Wensleydale Cheese plus some extra for the topping
- 50g Grated Cheddar Cheese
- 125g Unsalted Butter, softened
- Salt and Pepper
- 1 tsp Dijon Mustard
- 1 handful cranberries
- Preheat your oven to 200C / 180C fan / 350F
- Place all the cheese and the flour, butter, salt, pepper and mustard in a mixer and mix until the ingredients form breadcrumbs. If you don’t have a mixer, you can rub in the butter and flour by hand and then add the other ingredients.
- Add the milk gradually until the mixture comes together into a soft dough. You may need slightly more or less depending on how the dough feels, but you want it to be easy to roll without it sticking to the surface.
- Put the mixer on a low speed and add the cranberries until they are evenly dispersed.
- Turn out onto a clean work surface and knead until it all comes together.
- Roll to your desired thickness and cut into rounds. Place them so they are evenly spaced on a lined baking tray and brush with milk. Sprinkle the extra wensleydale on the top of each scone and bake in the oven for around 15 minutes, turning half way through.
- Remove from the oven when golden.